Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Phan, Thi Thanh Que; Moens, Kim; Le, Thien Trung; Meeren, Paul Van der; Dewettinck, Koen

doi:10.1016/j.idairyj.2014.05.003

Cited by 26 publications

(16 citation statements)

References 16 publications

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“…The protein profile of BMP in this present research was in accordance with the existing literature (Que Phan et al, 2014;Sodini et al, 2006). Pea protein isolates from two different producers exhibited identical protein profiles (Lanes 4-5).…”

Section: Protein Profilessupporting

confidence: 91%

Comparison of some functional properties and protein profiles of different protein sources with egg components

Büyükcan

Karakaya

2021

Ital. J. Food Sci.

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Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.

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Section: Protein Profilessupporting

confidence: 91%

Comparison of some functional properties and protein profiles of different protein sources with egg components

Büyükcan

Karakaya

2021

Ital. J. Food Sci.

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“…It includes coalesced fat droplets, stabilizes air bubbles at the interface, and should be quiescently stable prior to freezing and unstable, with the occurrence of partial coalescence, when shearing. 5,6 Developing a more rigid structure by mechanical agitation, along with foam stability, is important in whipping creams, and numerous studies have evaluated different factors regarding the whippability of creams, such as composition, cream tempering, fat globule size, ultrasound, homogenization, [7][8][9][10][11][12][13][14] heating process, 15 and the incorporation of small molecule surfactants. 16,17 Most surfactants, such as Tween 60, 80, 18 lactic acid ester of mono-glycerides, and saturated mono-glycerides, 19 are non-ionic and weaken the strong protein-protein interactions in protein-stabilized emulsions, making them shear sensitive.…”

Section: Introductionmentioning

confidence: 99%

Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream

2021

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BACKGROUND: Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated.RESULTS: The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure.CONCLUSION: As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product.

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“…Thus, recent attention surrounding buttermilk as a potential value-added ingredient in dairy products is not surprising (Corredig et al, 2003;Le et al, 2011;Phan et al, 2013Phan et al, , 2014. The advantageous nutritional and functional properties and the various isolation methods of milk fat globule membrane (MFGM) have been reviewed (Dewettinck et al, 2008;.…”

Section: Introductionmentioning

confidence: 99%

Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization

Jukkola

Partanen

Rojas

et al. 2016

Journal of Dairy Science

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Milk fat globule membranes (MFGM) sourced in buttermilk have gained recent interest given their nutritional value and functional properties. However, production of isolated MFGM has been challenging given their size similarity with casein micelles, which limits attempts toward fractionation by size exclusion techniques. Therefore, the hypothesis underpinning this study is that the removal of proteins from cream before butter-making facilitates MFGM isolation. As such, milk fat globules were separated from raw whole milk via microfiltration (1.4-µm pore diameter and 0.005-m filtration surface area) by using 3 diafiltration media; namely, skim milk ultrafiltration permeate, saline, and water. Their effects on the stability of the milk fat globules and protein permeation was elucidated. Whereas a substantial reduction in protein concentration was achieved with all diafiltration media (~90% reduction), water and saline produced negligible membrane fouling with better filtration performance. Moreover, diafiltration with skim milk ultrafiltration permeate exhibited reduced permeate flux. Colloidal stability of the resultant milk decreased with all diafiltration solutions due to changing composition and reduced apparent viscosity. Overall, microfiltration was found to be an efficient method for separation of milk fat globules from whole milk, leading to increased MFGM fragment concentration in buttermilk dry matter, thus making it more suitable for industrial utilization.

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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Cited by 26 publications

References 16 publications

Comparison of some functional properties and protein profiles of different protein sources with egg components

Comparison of some functional properties and protein profiles of different protein sources with egg components

Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream

Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization

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